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Orange-Soaked Bundt Cake

This simple cake packs a ton of orange flavor.

This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry,

a New York pastry instructor. You'll need a thin skewer to poke holes in the cake. Serve the cake

garnished with slices of peeled oranges macerated with a little sugar and rum.

Serves ten.

FOR THE CAKE:

10 oz. (2-1/4 cups) all-purpose flour; more for the pan

2 cups sugar

1-1/2 tsp. baking powder

1/2 tsp. baking soda

6 oz. (12 Tbs.) unsalted butter, softened; more for the pan

3/4 cup canola or other mild-flavored oil (check for freshness before using)

1-1/2 Tbs. finely minced lemon zest (from about 2 lemons)

1 Tbs. vanilla extract

3/4 cup strained fresh orange juice

5 large eggs

FOR THE SYRUP & GLAZE:

1/2 cup frozen orange juice concentrate, thawed

1 Tbs. unsalted butter, melted

2 Tbs. dark rum

1 cup confectioners' sugar, divided

Heat the oven to 350°F. Butter and flour a 10-inch tube pan or 12-cup bundt pan.

To make the cake-- Sift the flour, sugar, baking powder, and soda into the large bowl of a stand

mixer fitted with the paddle attachment. Add the butter and mix on low speed until fine crumbs

form. Change to the whisk attachment. With the machine running on medium speed, whisk in the

oil, lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a time and then

increase the speed to high and whisk the batter until light, about 3 min., scraping the sides of the

bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the

cake comes out clean, 45 to 50 min.

To make the syrup and glaze-- While the cake bakes, whisk together in a small bowl the orange

juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar. When the cake is done, set

the pan on a rack to cool for 5 min. With a thin skewer, poke the cake all the way through to the

bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1

hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and

hold for up to 3 days at room temperature; in fact, the flavor only improves.) Cover the remaining

syrup with plastic and store at room temperature.

Poke 100 holes in the cake and then fill them up again with a tangy-sweet orange syrup.

When ready to serve, whisk the remaining 1/2 cup confectioners' sugar into the remaining syrup.

Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for at least

10 min. before slicing and serving.

Katherine Alford, former director of instruction at Peter Kump's Cooking School, is opening her own

cooking school in New York City. Photos: Mark Ferri. From FC #30, p. 32-37.